- 3 large russet potatoes (about 600 g, 1 ¼ pound)
- about 2 tbsp olive oil
- 350 g spinach (about a colander full, stems removed if the leaves are big)
- 2 eggs
- 1 cup ricotta
- 1 1/2 cups chopped spring herbs: parsley, chives, dill
- 100 g feta, crumbled
- grated zest of 1 lemon
- salt, pepper
- Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick.
- Slice the third potato lengthwise, also 3-4 mm thick. Brush some olive oil in a wide skillet and set over high heat. Whet it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices.
- Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water. In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
- Roughly chop the spinach and add it to the mixture. Season with salt and pepper.
- Preheat oven to 185 degrees Celsius (375 F). Lightly butter a 24 cm (9 ½ inch) spring form pan. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely. Place the long slices around the sides. Pour in the ricotta mixture and put in the oven. Bake until firm and golden in places, about 40 minutes. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan, Serve warm or at room temperature.